Bucatini With Amatriciana Sauce

INGREDIENTS

INSTRUCTIONS

Date: Tue, 4 Jun 1996 17:08:25 -0400 (EDT)  From: Ray Orosz
<a004075t@bcfreenet.seflin.lib.fl.us> For now, here  you have three
recipes shamelessly swiped from the web.  Source: TASTY AND EASY
RECIPES OF MEDITERRANEAN DIET  This is one of the most famous dishes of
the Italian cuisine.  The  traditional recipe is by the sheperds of
Abruzzo.  Its name comes  from a small town, named Amatrice, from which
it came to conquer the  tables of Italy and of the gourmets of the
world.  Time required: 30 minutes Recommended wine: a light, tasty red
(Aglianico del Vulture or Piedirosso), served at room temperature. 4
servings.  Peel and finely slice the onion. Cut the bacon and the
smoked bacon  into small pieces. In a saucepan combine onion, bacon and
smoked  bacon with olive oil and butter. Fry slightly over low heat
till  onions have dried up and bacon got crisp. Add drained tomatoes
and  crush them with a fork. Add chili and salt. Cook the sauce over
medium heat for 20 minutes. Meanwhile, in a large (5 quart) stockpot
bring the water to boiling, then add salt and cook the Pasta "al
dente" according to the package directions. Drain the Pasta in a
colander and put it into the saucepan; add the romano cheese and toss
till bucatini is well coated. Serve immediately. Sprinkle each  serving
with grated Romano cheese.  CHILE-HEADS DIGEST V3 #005  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 199
Calories From Fat: 162
Total Fat: 18.3g
Cholesterol: 24.6mg
Sodium: 315.6mg
Potassium: 267.7mg
Carbohydrates: 7.2g
Fiber: 1.5g
Sugar: 3.7g
Protein: 3g